Kohlrabi Recipes
Creative and delicious kohlrabi recipes — slaws, stir-fries, soups, and fresh preparations for this underrated vegetable.
★ Quick & Easy
Quick & EasyKale, corn, kohlrabi, summer squash salad
The perfect transition salad from summer to fall! Started with a bed of kale and romaine and added a mixture of charred corn, roasted kohlrabi and summer squash, some sliced bell pep. Topped with balsamic glaze, parm, and lemon.
Iris GebbyIngredients
- 1 large bunch Kale
- 1/2 heart Romaine
- 1/4 cup Olive oil
- 1 Lemon
- 1 medium Kohlrabi
- 2 ears Sweet Corn
- 1 small Summer squash
- 1 small Red bell pepper
- 1 tbsp Paprika
- 1 tbsp Cumin
- 1 tbsp Garlic powder
- S&P
- drizzle Balsamic glaze
Instructions
- 1Preheat oven to 375
- 2Cut kale and romaine into small/medium pieces
- 3Massage kale with olive oil and a squeeze of lemon juice and set aside
- 4Peel kohlrabi and cut into 1/2 inch chunks
- 5Toss pieces in oil on a pan and add half the amount of each spice to the pieces. Roast for around 20 min or until slightly crispy but no longer hard in the center
- 6Cut summer squash into slices then into very small cubes
- 7Add squash to a pan with some oil and the remaining seasonings (+s&p) and sauté until soft
- 8Cut raw corn off cob and char in an unoiled pan with some S&P until you reach a nice charred color
- 9While the veggies are cooking, cut bell pepper into very thin slices
- 10Once the three veggies are done add them to the kale along with the bell pepper
- 11Top salad with shredded parm, a drizzle of balsamic glaze, a squeeze of lemon juice, and any additional s&p if needed
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Open in Pepper →Why Kohlrabi Is Worth Adding to Your Vegetable Rotation
Kohlrabi tastes like a cross between broccoli stems and a mild apple — crisp, subtly sweet, and completely unique. Raw, it's fantastic in slaws and salads. Cooked, it roasts beautifully or can be treated like a turnip.
The bulb, leaves, and stems are all edible. Peel the tough outer layer before eating raw; for roasting, leave it on and it gets pleasantly caramelized. Thinly sliced on a mandoline, it makes an unexpectedly elegant addition to a cheese board.
On Pepper, home cooks master kohlrabi with these recipes, transforming the overlooked vegetable into a reliably delicious part of their repertoire.
Quick Tips
- 1
Peel the tough outer layer
The outer skin of kohlrabi is fibrous and unpleasant to eat raw. Use a sharp knife rather than a peeler to remove it — peel deeper than you think you need to.
- 2
Eat the leaves too
Kohlrabi greens are edible and taste similar to kale. Sauté them in olive oil with garlic — don't let them go to waste while you're working with the bulb.
- 3
Mandoline for raw prep
Shaved thin on a mandoline, raw kohlrabi is sweet and remarkably tender. It makes a great base for slaws where you want something lighter than cabbage.
- 4
Roast it like a turnip
Cut into wedges, toss with olive oil and salt, and roast at 400°F until golden. It caramelizes nicely and the mild sweetness intensifies without the bitterness some turnips have.
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